Pasta With Sun Gold Tomatoes Recipes

SUNGOLD TOMATO CAMPANELLE

Steps:

• Bring a large pot of water to a boil over medium-high heat. Season well with salt. Add the pasta and cook for 3 minutes less than package directions, about 5 minutes. Drain well, reserving 1/2 cup of the pasta water.
• Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic and cook until the garlic is fragrant and just beginning to brown. Add the tomatoes and the salt and cook, stirring often, until the tomatoes are just beginning to break down and release their juices, about 3 minutes. Add the pasta to the tomatoes and sprinkle with the Parmesan. Toss well to coat the pasta in the tomatoes. Sprinkle in the pecorino and basil and toss one more time to combine. Loosen the sauce with the reserved pasta water if needed. Serve with a drizzle of olive oil and more Parmesan if desired.

PASTA WITH SUN GOLD TOMATOES

Steps:

• Heat 3 Tablespoons oil in a large skillet over medium heat. Add tomatoes, garlic and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.
• Meanwhile, bring 3 quarts water to a boil. Season with salt; add pasta and cook, stirring occasionally until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.
• Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaing oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. Add more pasta water if sauce seems dry. Add remaining basil, season with salt.